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Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein.
Torrefied wheat has been "popped" similar to popping corn. The high temperature explodes the endosperm of the grain and gelatinizes the starch allowing the enzymes in malted barley to break down those starches. Torrefied wheat can be used in the mash tun directly without any pre-treatment. It's also commonly used in British and Scottish beers. Many British beers use up to 10% torrefied wheat to give the beer an exceptional creamy head and slightly nutty taste.
Torrefied wheat is used in British brewing to increase the size and retention of a head in beer. Generally it is used as an enhancer rather than for its flavor.
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Torrefied Wheat
Pre-gelatinzed kernels
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Tags: grain, adjunct, flaked, rye, rice, corn, maize, wheat, barley, unmalted, nonmalted, non-malted, flake, flakes, torrefied, torrified
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